Directions:

• 1Add the oil and onion to a large pot over high heat and saute for 2 minutes or until softened. Add the garlic and saute for 1 minute or until fragrant.
• 2Add the lentils, vegetables, canned tomatoes/passata and herbs. Saute to toast all the ingredients. Add 4 cups of vegetable stock to the pot and reduce the heat to medium-low. Simmer the soup while stirring occasionally for about 20 minutes or until everything is almost cooked through. Add more stock if the vegetables or lentils are sticking to the bottom of the pot.
• 3Break up the lasagna sheets by hand and add them to the soup. Cook for another 10 minutes until all the ingredients are tender.
• 4To make the cheesy topping, add the vegan cheese, milk and flour to a small pot and mix until melted. Add more milk or water for a thinner sauce.
• 5To serve, ladle the soup into 4 bowls, top with melted cheesy sauce if using, and sprinkle with chopped parsley.

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